In the oven, prepare a delicate pork roast. This is the simplest and finest method for consistently producing a juicy, perfectly cooked pork roast. This dish truly needs a decent thermometer; if you can afford it, a digital probe thermometer that stays in the pork and gives you the temperature from outside the oven would be preferable to a $10 instant-read type. On this recipe, try your favorite marinade or rub. Use your creativity when it comes to the rubs and marinades, but make sure to transfer the roast straight from the refrigerator to the roasting pan because that’s how Dad’s recipe works best.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon ground black pepper
- 1 teaspoon kosher salt
- 1 (3 pound) boneless top loin pork roast
Instructions
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while the oven preheats.
- Preheat the oven to 475 degrees F (245 degrees C).
- Place pork on a roasting rack set in a large roasting pan. Roast in the preheated oven for 30 minutes.
- Remove pork from the oven and reduce the heat to 325 degrees F (165 degrees C). Insert an instant-read thermometer into the thickest part of the center. The temperature will range from 80 to 110 degrees F (27 to 43 degrees C).
- Allow pork to rest uncovered at room temperature until the internal temperature reaches between 115 and 140 degrees F (46 and 60 degrees C), about 30 minutes.
- Return to oven and continue to cook until internal temperature reaches 145 degrees F (63 degrees C), 15 to 30 minutes more.
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Reviews
Ridiculously easy, incredibly juicy, and flavorful. I did add to the rub, some freshly minced thyme & sage, fennel pollen, fresh ground pepper, and kosher salt. when preparing this roast again and again, I would have fun with different rubs; garlic, Italian seasoning, soy sauce, etc.
Great technique. Used the BBQ seasoning from Redmonds.
I’ve followed this recipe a few times, with some variation on the spices, and it’s always worked out really well. I’d like to point out I use a cooking thermometer rather than relying on time. Cooking times vary a lot depending on loin size. Mine have always been smaller than the recipe’s 3 pounds, so it’s more like 15 or 20 minutes rather than 30 minutes for steps 3 and 5.
It turned out awesome!! The only things I did different was adding some garlic powder with the rub and when I put it back in the oven I put a couple chunks of butter on top and covered it (I can’t stand dry meat) and I was worried about that.
The meat was a bit dry, but I liked the recipe
This is the way to roast a pork loin!! They can be delicious, a lot of it depends on the pig, but the final test is with the cook not to dry it out. I did this and followed the instructions for roasting (although I browned it in the pan before going into the 475 oven. I took it out of the oven when it hit 125 degrees, left uncovered on plate. Resting the temp rose to 142. Back in the oven (at 325) after the 30 minutes, finished to 148, out to rest for 10 minutes and the temp had gone to 152. It was perfect, a little pink, very moist. NOTE THIS CHANGE: I added the following to the cook and the recipe – 1 white potato, 1 yam, 1 onion, 1 anaheim pepper, 3 medium carrots cut into chunks. 1 1/2 TBS. garlic powder, 1 t. pepper, 1 t. seasoning salt sprinkled over roast after browning prior to going into oven. Place the veg’s in bottom of dutch oven, browned roast on top of those and follow the instructions in the 475 degree oven. Serves 3-4. Delish!!!
Very moist and juicy! I followed the directions exactly and my 4 lb pork loin came out perfect! I used a leave-in temperature probe which made it easy to know when it reached 145 degrees. The hardest part was waiting for it to set before slices. For spices, I rubbed the loin with the oo, salt & pepper and then heavily sprinkled Greek Seasoning all over it. Thanks for the recipe!
Perfection! Definately a keeper!
I make this roast regularly and it is fantastic AND simple! The key is don’t overcook it and its amazing without any gravy or adds!
Came out PERFECT. I did make a garlic and cilantro paste and added that to the marinade as well as a little turmeric and cumin. This was a triumph. I only wish my Father was here for supper to enjoy it!
I only had a 1.5# roast,(only two people), I sprinkled it with a pork rub, then covered it with a sweet & spicy mustard sauce. Followed basic directions and still did the 30 minutes at 475º, removed from oven, and rested for 30 minutes, reduced oven temp to 325º, and then put roast back into oven at the 325º for the additional 30 minutes, and rested it “tented” for 25 minutes. Turned out super moist. Was still slightly pink in the center, but was done!! Will make it again.
So moist no gravy needed. We had it with peroxide’s. The whole family loved it.
Loved it! Used NO salt and low sodium soy sauce. My husband and I really enjoyed this. Making sandwiches with the leftovers today! Will definitely make again….EASY!
Fine, but bland. Will add BBQ sauce to the leftovers.
Just like my Dad’s! Perfect cooking technique to ensure the ends don’t dry out while the center still roasts. Simple flavoring means this roast could be served with pretty much anything you’d like! Thanks for the reminder that sometimes the best method for cooking a meal is the most simple method. No need for a deme glacé or a carefully placed high food presentation. Wish I still had my Dad’s recipe cards. I’ll keep looking for yours on here :-).
Followed directions exactly but needed to cook for 15 minutes more to reach desired temperature (145 deg). Everyone loved, even my pork hating daughter. I’d call that a win.
I found 1.5 lb (half the called for amount) top roast turn out just as good. The time & temp did NOT need to be reduced with the reduced size, so long as you check with a meat thermometer. Fantastic recipe. Changed my mind about pork, which I generally find more boring than other meats.
Supermoist and easy directions, it was one of thy he best I’ve ever had.
Dry, tough pork loin has been an issue for me. Was about to give up on this cut of meat entirely…. Until I found this recipe! I have an extra large toaster oven. Followed directions precisely and had no smoke problem. Raves from family of 5. Thanks for posting.
We loved this. I did use a little garlic and a pinch of herbs de Provence in the rub. Moist through and very tender.
I made this exactly as it was written, it was very good and cooked just right. Moist and tender. Great base recipe can create many options using this method. Thanks